“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”
Larry is tasting seven of his premium wines including a sparkling Chenin.
Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.
We’re live from Westdrift Manhattan Beach – An Autograph Collection Hotel to celebrate the Saturday night finale of the 3rd Annual Manhattan Beach Food & Wine festival. Westdrift is hosting the Festival taking over the entire spacious grounds of the property. We’re chatting with a handful of the acclaimed celebrity chefs participating from both out-of-town as well as Greater Los Angeles.
“Festival Founder & Producer Shelby Russell and Culinary Curator & Host Chef Neal Fraser are responsible for the return of the 3rd Annual Manhattan Beach Food & Wine, Southern California’s premier luxury coastal culinary festival. Taking place on Friday, September 25, 2026, and Saturday, September 26, 2026, the eagerly anticipated two-night celebration introduces an All-Star Chef Lineup and debut at its exciting new home, westdrift Manhattan Beach, an Autograph Collection Hotel.”
Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine is a spectacular wo-night strolling culinary extravaganza with two Grand Tasting Celebrations on Friday, September 25, 2026, and Saturday, September 26, 2026. Each evening brings together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of the best chefs and restaurants each night, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
For Saturday night at Manhattan Beach Food & Wine she is offering “My Mini Pies.”
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”
Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.
“Celebrity Chef Ben Robinson is accomplished on both land and sea. He worked under Italian master chefs in Florence and gained an apprenticeship at three-Michelin Star restaurant The Fat Duck, based in the United Kingdom. Ben was a head chef on yachts for over ten years, including the largest sailing yacht in the world.”
“Born in Oxford, England he attended boarding school when his parents moved to the U.S. He currently resides in South Florida. You may know him from Bravo Television Network as the OG of Below Deck, Below Deck Mediterranean, and Galley Talk. He is featured on Food Network and has multiple demonstrations on the Food Network Kitchen App.”
Chef Ben’s creation for Saturday night is “Blow Torched Wagyu Kirabi.”
Chef Anthony Greco is a Corporate Regional Chef for Porto’s Bakery and culinary leader based in Los Angeles, known for building high-performing teams and strengthening kitchen systems through innovation, training, and mentorship. With a background spanning luxury hospitality and high-volume production environments, he focuses on elevating quality, developing future leaders, and creating operational consistency that protects the guest experience.
Chef Anthony’s creation for Saturday night is Havana Banana with caramelized banana jam, brown sugar pastry cream, Guittard Soleil d’Or Whipped Ganache with a butter rum toffee sauce.
“Aarón Sánchez is an award-winning chef, TV personality, author, and philanthropist. He is the host and executive producer of Talking Sabor (PepsiCo’s first ever streaming series, premiered on Hulu), El Toque de Aarón on Discovery Familia and Hogar de HGTV, served as a longtime judge on FOX’s MasterChef and MasterChef Junior, and is the chef/owner of restaurant Johnny Sánchez in New Orleans. Aarón is the founder of the Aarón Sánchez Impact Fund. He is also a partner and creative director for COCINA Media.”
Saturday night Chef Aaron is presenting Memas Albondigas with Fideos.
“Chef Jose Baca brings a deep connection to Peruvian cuisine to his work at Westdrift Manhattan Beach and the Jute Costal Bar & Kitchen, where he serves as Executive Chef. His culinary roots trace back to his Peruvian heritage, with a career focused on refining and modernizing traditional Peruvian flavors.”
For Saturday night Chef Jose is presenting Grouper Ceviche and Mushroom Ceviche (the vegan option.) Both are served with sweet potato puree and crispy onions and micro cilantro.
“Founded in 1990 by culinary educator and cookbook author Richard Grossman, and in partnership with board Co-chair Marcus Samuelsson, Culinary Careers Program (the benefiting charity for Manhattan Beach Food & Wine) is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders.”
“C-CAP serves communities across Arizona, Baltimore, Chicago, Houston, Los Angeles, Miami, New York City, Long Island, Philadelphia, Washington D.C. and Maryland. Their unparalleled network of industry contacts includes renowned chefs, hospitality leaders, restaurants, and hotels.”
“C-CAP’s methodology works, and to date has uplifted close to 400,000 students and awarded $73 million in college scholarships. Many of their alumni are enjoying successful careers at award-winning restaurants and 5-star hotels around the globe.”
Representing C-CAP today is Lisa Fontanesi, the National Program Director.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”
Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.
Andy Harris, Executive Producer and Co-Host previews the show.
We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.
Tonight is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely, abbreviated and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Tonight at Manhattan Beach Food & Wine he is serving Surf & Turf with Westholme Wagyu Tartare and Charred Octopus & Smoked Octopus with XO sauce.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”
Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.
“The Culinary Careers Program (C•CAP), the charitable beneficiary of Manhattan Beach Food & Wine, is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders. They provide culinary arts education, job skills, apprenticeships, scholarships, and career opportunities to under-resourced high school students and adults.”
C•CAP students are working in each restaurant booth this evening at Manhattan Beach Food & Wine assisting the executive chefs from the participating restaurants.
C•CAP’s long-time Los Angeles Director, Lisa Fontanesi, joins us.
Chef Brendan Collins is perhaps best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles.
“Now at BOA Steakhouse with locations in West Hollywood, Santa Monica, Manhattan Beach and Austin, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on proprietors’ Lee Maen and Philip Cummins’s vision for the concept.” A Las Vegas location is on the horizon.
Tonight at Manhattan Beach Food & Wine Chef Brendan is serving BOA Wagyu Cigars.
Chef Christopher Feldmeier of Manhattan Beach’s Love & Salt began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more. Feldmeier then began to cook with his grandmother who became his first mentor, and ultimately, his culinary influence.
“In September 2018 and now again in 2024, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.”
Tonight at Manhattan Beach Food & Wine Chef Chris is preparing Arancini Bolognese and Arancini with Tomato and Basil.
“For travelers seeking an inspired Southern California escape, Westdrift Manhattan Beach, Autograph Collection, (the official Hotel of Manhattan Beach Food & Wine) is a lifestyle hotel that captures the essence of coastal living. Guests can drift into an endless summer with experiences that balance relaxation and connection—from their nine-hole golf course and pickleball to Jute Coastal Bar, where globally inspired flavors meet a beachy, laid-back atmosphere.”
Unlike traditional hotels, Westdrift offers an effortless blend of style, community, and California cool, making every stay feel both elevated and refreshingly local.
Their newly arrived General Manager, Swietlana Cahill, joins us with the overview of the expansive property.
Andy Harris, Executive Producer and Co-Host previews the show.
We’ve live from the Westdrift Manhattan Beach, An Autograph Collection Hotel, the official Hotel of the 2nd Annual Manhattan Beach Food & Wine.
Tonight is the 2nd, and concluding, night of the Festival. “This evening at Manhattan Village again brings together the industry’s top tastemakers and culinary enthusiasts and beverage connoisseurs to celebrate an all-star lineup of 23 of the best chefs and restaurateurs, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, a curated selection of non-alcoholic beverages, the BeachLife DJ Music Stage and lots more.” This morning we’ll meet some of the celebrated chefs and winemakers participating in tonight’s festivities.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely, abbreviated and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Tonight at Manhattan Beach Food & Wine he is serving Surf & Turf with Westholme Wagyu Tartare and Charred Octopus & Smoked Octopus with XO sauce.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.”
Visit his tasting room in picturesque Los Olivos to see for yourself or sample his wines tonight at Manhattan Beach Food & Wine.
“The Culinary Careers Program (C•CAP), the charitable beneficiary of Manhattan Beach Food & Wine, is a national workforce development nonprofit dedicated to training and supporting the next generation of food and hospitality leaders. They provide culinary arts education, job skills, apprenticeships, scholarships, and career opportunities to under-resourced high school students and adults.”
C•CAP students are working in each restaurant booth this evening at Manhattan Beach Food & Wine assisting the executive chefs from the participating restaurants.
C•CAP’s long-time Los Angeles Director, Lisa Fontanesi, joins us.
Chef Brendan Collins is perhaps best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele. Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles.
“Now at BOA Steakhouse with locations in West Hollywood, Santa Monica, Manhattan Beach and Austin, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on proprietors’ Lee Maen and Philip Cummins’s vision for the concept.” A Las Vegas location is on the horizon.
Tonight at Manhattan Beach Food & Wine Chef Brendan is serving BOA Wagyu Cigars.
Chef Christopher Feldmeier of Manhattan Beach’s Love & Salt began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more. Feldmeier then began to cook with his grandmother who became his first mentor, and ultimately, his culinary influence.
“In September 2018 and now again in 2024, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.”
Tonight at Manhattan Beach Food & Wine Chef Chris is preparing Arancini Bolognese and Arancini with Tomato and Basil.
“For travelers seeking an inspired Southern California escape, Westdrift Manhattan Beach, Autograph Collection, (the official Hotel of Manhattan Beach Food & Wine) is a lifestyle hotel that captures the essence of coastal living. Guests can drift into an endless summer with experiences that balance relaxation and connection—from their nine-hole golf course and pickleball to Jute Coastal Bar, where globally inspired flavors meet a beachy, laid-back atmosphere.”
Unlike traditional hotels, Westdrift offers an effortless blend of style, community, and California cool, making every stay feel both elevated and refreshingly local.
Their newly arrived General Manager, Swietlana Cahill, joins us with the overview of the expansive property.
Owner Executive Chef Chis Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get all the tempting specifics from Chef Chris.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.” He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself. Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.
Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the growing network of Pizzana restaurants. Chef Uditi joins us with pizza peel securely in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Chef Andrew explains the significance and provides added background.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Larry Schaffer the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines.”
“Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner. He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself.”
“tercero wines concentrates on small lot, hand crafted wines using grapes exclusively from leading Santa Barbara County vineyards and works with grapes from nearly every AVA within the county. Though his main concentration is working with Rhone varieties, Larry remains curious and therefore also works with Pinot Noir, Gewurztraminer, Cabernet Franc, and a few other fun and interesting grapes. And therein lies the beauty (and diversity) of Santa Barbara County.”
“Larry’s winemaking philosophy is still evolving, and the more vintages under his belt, the more he understands the variables at play. He also understands that a pragmatic approach is necessary to work with the unique dynamics of each and every vintage.”
“When you become a member of the tercero wines wine club, you ‘join the journey’ that Larry has been undertaking for nearly two decades. He continues to be more curious than ever, and the variety of wines produced and offered is greater than ever as well! Larry values his wine club members and treats them as his ‘best’ customers – because they are!”
Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.
“Larry Schaffer the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines.”
“Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner. He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself.”
“tercero wines concentrates on small lot, hand crafted wines using grapes exclusively from leading Santa Barbara County vineyards and works with grapes from nearly every AVA within the county. Though his main concentration is working with Rhone varieties, Larry remains curious and therefore also works with Pinot Noir, Gewurztraminer, Cabernet Franc, and a few other fun and interesting grapes. And therein lies the beauty (and diversity) of Santa Barbara County.”
Winemaker Larry Schaffer continues with us to further gently pull the cork on all that is tercero wines.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
At the recent Natural Products Expo West in Anaheim first time Exhibitor Maka Wheatgrass Superfood Beverage was awarded the NEXTY for “Best New Beverage Product” for their Hibiscus Passion Fruit style. They have recently been authorized for shelf placement in all the Sprouts Farmers Market stores nationwide. Founder Brian Hill joins us to tell their atypical story.
Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get all the tempting specifics from Chef Chris.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.” He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself. Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.
Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the growing network of Pizzana restaurants. Chef Uditi joins us with pizza peel securely in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu’s “Best in Dough” competition series.”
Our own Chef Andrew Gruel, the menu-maker behindthefull-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Chef Andrew explains the significance and provides added background.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Founder Brian Hill joins us to tell their atypical story.
“Wheatgrass is an amazing, yet underutilized, superfood that is considered nutritionally complete, is loaded with phytonutrients, chlorophyll, and anti-oxidants. Consuming wheatgrass at home is messy and expensive. To achieve the most benefit, avid wheatgrass consumers will consume multiple pressed shots daily. A typical 1-ounce shot in a juice bar averages $4 – consuming 8 shots daily would cost $32 daily!”
“For many, wheatgrass can have off-putting sensory tastes.
For some its the fresh cut grass smell, others the earthy yet sweet taste, and for a few the dark green visuals. Which is why Brian Hill created the super convenient, absolutely delicious, fruit-forward, lightly carbonated, organic certified, ready-to-drink wheatgrass beverage, Maka.”
“Each 12 FL drink is equivalent to 8-shots of wheatgrass energized with yerba mate & quayusa teas (90mg caffeine) and sweetened with fruit juice, essence, and blue agave. Available in Hibiscus Passionfruit, Mango, Lemon and Coconut Pineapple flavors.
Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get the tempting specifics directly from Chef Chris.
“The Sunday Roast is a set menu of a main protein and two sides (sometimes three) for $75 that very generously feeds two and can definitely satisfy two adults and a child. Sunday May 14th is Rotisserie Pastrami Short Rib with Rye Flatbread, Sauerkraut, Pickles and Macaroni Salad.”
Chef Chris’ Saturday Brunch menu (available from 11:00 a.m. to 2:30 p.m.) is inspired by menu items from Bar Moruno’s signature woodfired oven. Consider a wood-oven baked Hoe Cake which is presented in its own little cast iron skillet and Shakshouka made with organic eggs, roasted tomato, onion and piquillo peppers.
Included on the new Brunch menu are colorful libations. How about Chef Chris’ Bull Shot with vodka, sherry and beef bone broth? Also there is a “Nitro Negroni which fulfills one of the eight cups of coffee a serious caffeine person might have on a typical Saturday.”
“Larry Schaffer the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines.”
“Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner. He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself.”
“tercero wines concentrates on small lot, hand crafted wines using grapes exclusively from leading Santa Barbara County vineyards and works with grapes from nearly every AVA within the county. Though his main concentration is working with Rhone varieties, Larry remains curious and therefore also works with Pinot Noir, Gewurztraminer, Cabernet Franc, and a few other fun and interesting grapes. And therein lies the beauty (and diversity) of Santa Barbara County.”
“Larry’s winemaking philosophy is still evolving, and the more vintages under his belt, the more he understands the variables at play. He also understands that a pragmatic approach is necessary to work with the unique dynamics of each and every vintage.”
“When you become a member of the tercero wines wine club, you ‘join the journey’ that Larry has been undertaking for nearly two decades. He continues to be more curious than ever, and the variety of wines produced and offered is greater than ever as well! Larry values his wine club members and treats them as his ‘best’ customers – because they are!”
Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.
Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the network of Pizzana restaurants. Chef Uditi joins us with pizza peel in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”
“An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his Family Bakery’s traditional bread recipes. Since his arrival in Los Angeles in Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of pizza lovers and celebrities.”
Chef Daniele and team have expanded Pizzana from Brentwood with locations now in West Hollywood, Sherman Oaks, Dallas and the most recent opening in Silver Lake.
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Of the additives Red Dye No. 3 is probably best known stateside. Chef Andrew explains the significance and provides added background.
